Ingredients
- 350 grams all-purpose flour (plain)
- 55 grams caster sugar (1/4 cup)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon sea salt flakes
- 120 grams unsalted butter (chilled, coarsely grated. frozen till firm)
- 150 grams pumpkin, grated (1 1/2 cups coarsely grated Kent pumpkin)
- 55 grams crystallized ginger (finely chopped, 1/4 cup)
- 185 ml thickened cream (3/4 cup, chilled, plus more for brushing)
How to Make
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Step 1: Preheat oven to 220C (200C fan forced).
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Step 2: Line a baking tray with baking paper.
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Step 3: In a large bowl mix flour, sugar, baking powder, bicarbonate of soda and salt until combined and then using fingertips, rub butter into flour mixture untill butter is in smaller pieces and then mix in pumpkin and ginger and then add cream and gently stire just until a moist dough forms.
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Step 4: Turn dough out onto a lightly floured surface and gather together and then pat dough out to a 16cm by 20cm rectangle and cut dough into 6 pieces and arrange on prepared tray and then cover and refrgerate for 20 minutes or until chilled.
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Step 5: Brush tops of scones with cream and bake for 25 minutes or until golden brown on both sides.
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Step 6: Cool on tray for 10 minutes and serve warm or at room temperature.
We hope you enjoy this recipe!
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